The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? Make sure to try this Lazy Day Lasagna and Cheesy Kielbasa Rice and Broccoli Skillet next week for dinner!
This post is sponsored by Walmart and SheKnows Media.
Homemade Baked Mac and Cheese
There is absolutely nothing I love more than cheese. And when you add pasta to it? Fuggetaboutit.
Mac and cheese is one of those recipes that can take on so many different forms. I love it anyway I can get it but baked mac and cheese is my very favorite and I’ll tell you why… The topping. I use breadcrumbs for my topping occasionally, but, a Panko topped mac and cheese is just that much better.
I mix in Parmesan, butter, and paprika with the Panko so it crisps up beautifully and gets a nice golden brown color when this amazing homemade mac and cheese is baked.
I’m going to be honest here. When I make mac and cheese, it’s the mac to cheese ratio that I am most concerned about. I love it when the mac and cheese is oeey gooey and the cheese sauce is just so creamy. GIMME.
With all this cheese going on in this macaroni and cheese recipe, I need a little help from my KitchenAid Deluxe Stand Mixer and it’s handy dandy Fresh Prep Slice/Shredder attachment. I picked up this beauty at Walmart this past week and I am in LOOOOOVE. I was torn between the options: SILVER | COBALT | PISTACHIO. But, when I pictured them in my kitchen, I knew I had to go with the cobalt – it’s just stunning!
My sister had bought me the pasta maker attachment years ago and it’s used A LOT so I was excited to pick up the shredder attachment on this last trip to Walmart because, I mean, come on. You guys know that I’m all about the cheese. But it’s not just for shredding cheese you guys! We’ve already used it to make the hash brown crust on this quiche too. What a time saver!
I use my stand mixer about 954 times each week. Being a food blogger and mom means I’m in my kitchen a lot baking up goodies and whipping up amazing dinners like this homemade baked mac and cheese. I am always, always looking for help in the kitchen and the Kitchen Aid Deluxe Stand Mixer is the answer.
You’re going to find all the features you know and love including a tilt-head design to easily add ingredients, 10 speeds to thoroughly mix, whip, and knead ingredients, and it comes with the coated flat beater, coated dough hook, and the wire whip.
There are 10 hub powered attachments including a spiralizer, food grinder and citrus juicer. SO much fun to be had you guys!
Tips for the Best Homemade Baked Mac and Cheese
- Use block cheese and shred, do not buy the pre-shredded cheese. The pre-shredded cheese is great for so many things but not macaroni and cheese. It’s coated and won’t melt properly. You need to shred it yourself for the best result.
- Cook your pasta to slightly less than al dente, about one minute shy is perfect. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. You don’t want soggy macaroni.
- I used elbow pasta but really, any tubular past will work.
- This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for:
- The roux (equal parts butter and flour) is whisked together until bubbly and golden.
- Whisk in cold milk – not warm – to prevent the flour from clumping.
- Cook the roux until you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.
Homemade Macaroni and Cheese: What Kind of Cheese Should I Use?
I honestly use different cheese combinations almost every time I make this mac and cheese recipe but the one I always come back to is sharp cheddar and Gruyere. If you can’t find Gruyere, Jarlsberg Swiss cheese is the best substitute. Other cheese that work: mozzarella, jack cheese or pepper jack for a little zip, American and Velveeta as well for a creamier cheese sauce. This baked mac and cheese uses 6 cups of cheese so just
To add even more flavor to my homemade mac and cheese, I add Parmesan to the Panko topping – so good!
Make sure to try out these favorites too!
- The Ultimate Chicken Fried Steak and Gravy
- Pulled Chicken Sandwiches with Root Beer BBQ Sauce
- Slow Cooker Italian Beef Sandwiches
- One Pot Olive Garden Zuppa Toscana Soup
- Slow Cooker Shrimp Boil
I sure hope you give this a try and please, let me know what you think in the comments below!
How To Make Homemade Mac and Cheese
The BEST Homemade Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
Combine shredded cheeses in a large bowl and set aside. - Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Video
Nutrition
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Moni says
By far the best home made mac and cheese recipe we have ever tasted. This will be my go to recipe from now on. I wouldn’t change a thing, the recipe is perfect as is. My family loved it! Only crumbs left.
Trish - Mom On Timeout says
Yassssss! Thanks Moni!
Sophie Belanger says
Best mac and cheese ever, my family loved it and will do again!
Maria says
Can I put it together the day before and cook it the next day?
Trish - Mom On Timeout says
Yes, but don’t put the topping on until the day of and let the casserole dish sit out for a bit before baking. You’ll need to add extra time for cooking as well, probably another 10 to 15 minutes since it’s not going to be hot going into the oven. Hope that helps!
Nancy says
Perfection. I made two smaller casseroles to give away and one tiny one for us. I may have to reassess the distribution. Thank you!
Trish - Mom On Timeout says
LOL! Yes, you may.
Elle says
So amazing i love this recipe! But I need your help please. It came out perfect the first time when I did your exact and full measurements. This time I tried cutting everything in half to do half the serving and everything still tastes great but its not as cheesy as the first time. How could I revive the leftovers for the next day so it doesn’t dry up?
Trish - Mom On Timeout says
You can always add stir in a couple tablespoons of milk or cream after it’s baked. But if you bake it covered, it shouldn’t dry up.
Michelle Murray says
Trish –
I made the mac and Cheese yesterday and it is the BEST!
Thank you so much!
Regards, Michelle
Trish - Mom On Timeout says
Thank you so much Michelle! Have a great week!
Rebecca Ednie says
Sounds a lot like my recipe. I always say the milk in the sauce is just a vehicle for the melted cheese! The cheese reigns!
Kristina Popp says
I never do reviews of recipes but this one needs to be done. My boyfriend asked me to please make him homemade mac and cheese for his birthday dinner. After searching the web I decided this sounded like the best recipe for him. Omg we could have been happier! Although I did choose to stick with 3 types of chedder and parmesan as our cheese everything else I followed to the T. This was the BEST mac and cheese either of us have ever eaten and instantly was put into our family recipe book. If you like me are reading reviews trying to decide if this is worth your time to make, trust me MAKE THIS! Its AMAZING!!!
Krissy Popp says
Typo * we COULDN’T have been happier
Laura Recker says
I love this recipe! I want to make it again but use a 2 qt pan. Should I cut all the ingredients in half?
Thank you!
Laura
Trish - Mom On Timeout says
Yes, just halve the recipe!
Lori says
I’m not a Mac and Cheese fan but this recipe changed my mind. I followed the recipe exactly and received rave reviews at our family Christmas potluck.
Emily says
I’m definitely making this recipe this evening, got so much cheese leftover from Christmas, you can never have too much cheese. 🐁🐁. Thanks for the recipe.
Tamra says
Made this for Christmas Eve. It was delicious and the family loved it! I used sharp cheddar and gruyere. Yum!!
Julie says
So good. Made it with Christmas dinner for my family and they thought it was actually. Making this again tonight for my stepdaughter and I while we watch movies.
Loretta says
FIRST time making Mac and cheese homemade. Everyone loved it. Had a lot leftover. Can you freeze it?
Trish - Mom On Timeout says
Freezing is totally okay! Thanks Loretta!
Grammy says
Everyone at Christmas brunch raved about this but I beg to differ on how long it takes to make. I grated my 6 cups of cheese the night prior because I don’t have a KitchenAid. Hand grating that much cheese is a LOT of work! I then measured and set out all of the ingredients to make it easy the next morning. Even so, just making the roux, getting it up to bubbling and whisking in the milk and cream took a long time, and then continued whisking until it thickens and got bubbly again…. it all took much more time than the 20 min prep time indicated! It wasn’t as “gooey” as other reviewers noted. Perhaps a pound of pasta is too much. The Panko crust was very tasty, though.
Lainey says
This is a CRAZY GOOD recipe! I added a little Chardonnay to the sauce to thin it a bit and I added some Janes Mixed Up Salt (to taste) to the crumbs. I made this VERY LARGE recipe for our Christmas Eve celebration and it was GONE!!! So good and tons of complements. This recipe makes a huge amount, I would say serves 12 if you are serving little else. Otherwise it is a great dish for a “bring a dish” gathering for 20-30 people.
Lisa Dietel says
I made this on Sunday for Christmas on Wednesday. I made 1.5 x the sauce with 1 lb of shells pasta. I added all cheese in the sauce. I did not put the cheese in the middle. I used seasoned Panko with Parmesan so did not add Parmesan to the crumbs. I took the casserole dish out of the refrigerator about 3 hours ahead so it could come to room temp. Heated as directed for cooking time. With the extra sauce this was creamy and not dry at all. This was the hit of the dinner. Everyone said this is the best Mac & Cheese they ever had. Thank you for the recipe. This will be my go to every time!